I am a huge, huge fan of quinoa and eat it for dinner several times per week.
In fact, quinoa with kimchi or other fermented foods might be one of my absolute favorite meals.
Wanting to see how I could incorporate organic quinoa into my breakfast and seeking a gluten-free alternative to oatmeal or oat bran, I tried making quinoa porridge. And, I was pleasantly surprised at the results.
The key to it is to take the quinoa and put it in a coffee grinder in order to get finely ground quinoa flour.
Once you have that, you then prepare it exactly in the same way as you would oatmeal.
To be honest, the taste seemed a little strange in the beginning because for my entire life I have been eating oatmeal and expected something similar. Furthermore, it was pretty dry when eaten alone.
However, once I added in nuts and fruit, that made an enormous difference and I really started to enjoy it.
If you’re looking for a gluten-free breakfast alternative, definitely give this one a try and let me know what you think.
For sure, I’ll be eating this again and quinoa flour is great to take with you when traveling.
HOW TO PREPARE
1) Take 1 cup of quinoa and put it in a coffee grinder to make quinoa flour.
2) Put the quinoa flour in a pot with 2 cups of filtered water, bring to a boil, and constantly stir.
3) Once it reaches a boiling point, turn off the heat, cover, and occasionally stir.
4) Wait 10-15 minutes and then serve with organic raspberries and organic walnuts.
If you’d like to make it a little bit more sweet, you can add unfiltered raw honey or organic coconut palm sugar.